Vegetable Chicken Barley Soup Recipe

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Vegetable Chicken Barley Soup Recipe
Vegetable Chicken Barley Soup Recipe photo by Taste of Home
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Vegetable Chicken Barley Soup Recipe

Read Reviews
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With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. —Patricia Randall, Newton, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tablespoons canola oil, divided
  • 2 cups chopped leeks (white portion only)
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2-1/4 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup quick-cooking barley

Directions

In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf. Yield: 6 servings.
Originally published as Chicken Barley Soup in Healthy Cooking December/January 2011, p47

Nutritional Facts

1 cup: 218 calories, 7g fat (1g saturated fat), 42mg cholesterol, 550mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tablespoons canola oil, divided
  • 2 cups chopped leeks (white portion only)
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2-1/4 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup quick-cooking barley
  1. In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
  2. In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf. Yield: 6 servings.
Originally published as Chicken Barley Soup in Healthy Cooking December/January 2011, p47

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Reviews forVegetable Chicken Barley Soup

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2GuysAndAGirl User ID: 2812012 209344
Reviewed Jan. 1, 2011

"Yummy"

MY REVIEW
bizzyb User ID: 567911 168333
Reviewed Nov. 30, 2010

"I made this with noodles instead of barley because I had the long-cooking kind instead of quick-cooking, and it was absolutely delicious anyway. I can't wait to make it again with barley. The leeks give the broth a rich flavor and this is definitely a keeper."

MY REVIEW
bonealcoldwellbankerbg.com User ID: 3103818 78574
Reviewed Nov. 30, 2010

"I would use and did use Swanson's chicken broth. It has no MSG or better still use chicken stock."

MY REVIEW
bonealcoldwellbankerbg.com User ID: 3103818 78566
Reviewed Nov. 30, 2010

"This is the best most comforting chicken soup ever. I can't wait to make it again."

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